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Raspberry Mousse with Chocolate Sauce

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 6
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This is a no-cook dessert that I can whip up in a few minutes and refrigerate in advance of a dinner party. It always gets rave reviews.
by: TBSP Geoff
Updated May 7, 2015
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  • 1 envelope unflavored gelatin
  • 2 cups fresh raspberries (or substitute frozen)
  • 1/2 cup sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract


  • 6 ounces semisweet chocolate, finely chopped (or substitute chips)


  • 1
    In medium bowl, mix gelatin with 3 tablespoons of cold water. Let stand until gelatin is dissolved.
  • 2
    In medium saucepan, combine raspberries and sugar. Cook over medium-low heat. Stir reguarly until sugar dissolves and mixture is warm, about 5 minutes. Stir in gelatin. Pour into a bowl and set aside.
  • 3
    Combine cream and vanilla in large bowl. Whip with whisk or mixer until cream has soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 serving dishes. Lightly cover with plastic wrap and refrigerate at least 2 hours to set.
  • 4
    To make sauce, combine chocolate and 3 tablespoons water in microwave-safe bolw. Microwave on high until chocolate is melted, about 1 minute. Whisk until smooth. Drizzle over mousse before serving.

Nutrition Information

No nutrition information available for this recipe
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